| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Gma5 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Flavored olive oil |
| 4 |
|
Garlic cloves; peeled and chopped |
| 1 |
lb |
Italian sausage; a combination of |
|
|
; hot and sweet |
|
|
; according to your |
|
|
; taste, cut into |
|
|
; bite-size pieces |
|
|
Salt and pepper to taste |
| 1 |
c |
Broccoli rabe water |
| 1 |
lb |
Orecchiette |
| 1 |
lb |
Broccoli rabe; cooked |
|
|
Freshly-grated Pecorino Romano cheese |
| 1 |
c |
Fine-quality olive oil; (such as Filippo |
|
|
; Berio) |
| 4 |
|
Garlic cloves; peeled and crushed |
| 2 |
lg |
Bunc broccoli rabe |
INSTRUCTIONS
FLAVORED OLIVE OIL
BROCCOLI RABE
1. Heat oil and stir in garlic in a large saute pan over medium heat. Add
the sausages and saute until meat is cooked and loses its raw look.
2. Salt and pepper to taste, and saute one minute.
3. Add the rabe water.
4. Raise heat and cook until sauce is hot.
5. Meanwhile, cook orecchiette in rapidly boiling water until al dente.
6. Drain orecchiette. Return drained orecchiette to the pot. Place over
medium heat and stir in 3/4 cup of broccoli rabe and sausage sauce.
7. Using a wooden spoon, toss together for 1 minute. Remove from heat and
pour into a large serving platter or bowl. Spoon remaining sauce over the
top. Sprinkle with Pecorino Romano cheese.
Serves 4 as main course. Serves 6 as pasta course.
Flavored Olive Oil:
1. Heat oil in a small, heavy saucepan on medium-low heat.
2. Add garlic and barely simmer until garlic is just beginning to brown.
3. Remove and discard garlic.
4. Pour oil into a clean container and reserve, at room temperature, to use
as flavored oil for frying and sauteing.
Makes 1 cup.
Broccoli Rabe:
1. Remove any tough outer or damaged leaves. Cut off the stems and tear the
leaves into large pieces (about 3 to 4 inches). Wash in a sink filled with
cold water. Shake off excess water.
2. Place broccoli rabe in a deep saucepan with cold water to cover by about
2 inches. Bring just to a simmer over high heat. As soon as bubbles appear
at the sides of the pan, remove it from the heat.
3. Drain cooking water. (Reserve it if you are going to combine the
broccoli rabe with pasta or are going to prepare a Rao's recipe requiring
broccoli rabe water.)
4. Immediately place broccoli rabe in cold water to cover to stop the
cooking process. when broccoli rabe is cool, drain well in a colander and
pat dry.
5. Cover with a damp cloth and refrigerate until ready to saute or add to
pasta or sauces.
Converted by MC_Buster.
NOTES : From Rao's Restaurant
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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